There’s something so satisfying about a cold Italian tortellini pasta salad—especially when the weather’s warm and you want something hearty, colorful, and refreshingly tangy. Whether I’m prepping ahead for a cookout, tossing together a weeknight side, or needing a dish that travels well for a picnic, this recipe never fails me. It’s a family favorite and always gets devoured faster than I expect!
This cold tortellini salad with Italian dressing is loaded with juicy cherry tomatoes, crisp bell peppers, salami, mozzarella pearls, olives, and of course, plump cheese-filled tortellini. Everything gets tossed in a bold, herby dressing that soaks in all the flavors while it chills. The best part? It tastes even better the next day, which makes it ideal for meal prep or party planning.
And because it’s made with real ingredients like veggies, cheese, and lean protein, it feels both indulgent and nourishing. According to Mayo Clinic, Mediterranean-style meals like this one—with a focus on healthy fats, fresh vegetables, and balanced carbs—can support heart health and energy levels.
Italian Tortellini Pasta Salad – Zesty, Hearty, and Perfect for Summer Gatherings
Ingredients
- Cheese Tortellini 20 oz: I prefer refrigerated or frozen over dried for that soft, pillowy texture.
- Salami ½ cup, chopped: Adds salty flavor and protein. You can sub with turkey pepperoni or chickpeas.
- Mozzarella Pearls 1 cup: Creamy and bite-sized—perfect for cold salads.
- Cherry Tomatoes 1 cup: Juicy and colorful. Grape tomatoes work too.
- Bell Pepper 1, diced: I like red or yellow for sweetness and crunch.
- Sliced Black Olives ½ cup: Briny flavor that balances the creamy tortellini.
- Fresh Basil optional: Adds freshness and a little visual pop.
Italian Vinaigrette:
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini. Boil according to package instructions, then rinse under cold water to stop cooking.
- Prep the mix-ins. While the pasta cooks, chop the salami, bell pepper, and tomatoes.
- Make the dressing. Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine everything. In a large bowl, mix tortellini, veggies, mozzarella, salami, and olives.
- Toss with dressing. Pour the vinaigrette over the salad and toss to coat.
- Chill and serve. Refrigerate for at least 30 minutes before serving.
Notes
Secret Tips for the Best Italian Tortellini Pasta Salad
1. Boldly season your pasta water: Before you even think about tossing that tortellini into the pot, salt your water like the sea. This is your one chance to infuse the tortellini with flavor from the inside out, giving your pasta salad that extra savory depth. 2. Rinse tortellini for cold salad success: Unlike traditional pasta dishes, this zesty Italian pasta salad benefits from rinsing the cooked tortellini under cold water. It stops the cooking process, keeps the texture firm, and prevents the cheesy pasta from sticking together. 3. Use high-quality Italian dressing: Skip the bland bottled versions—either make your own or choose a bold, tangy dressing with real herbs and garlic. A great Italian dressing brings the tortellini, salami, veggies, and olives together with mouthwatering cohesion. 4. Let it chill for flavor magic: Once you mix everything together, refrigerate your pasta salad for at least 1 hour (overnight is even better). This gives the flavors time to meld and soak into every cheesy, meaty, and veggie-filled bite. 5. Mix textures for big flavor impact: This Italian Tortellini Pasta Salad shines when you use a variety of textures—think crunchy red onion, crisp bell peppers, soft mozzarella pearls, and tender pasta. The contrast keeps every forkful interesting. 6. Don’t skip the protein boost: Hearty add-ins like cubed salami or grilled chicken make this salad more filling and meal-worthy. It transforms from a side dish to a satisfying main course perfect for summer gatherings or easy lunches. 7. Finish with fresh herbs and acidity: A handful of chopped parsley or basil and a quick splash of lemon juice or red wine vinegar right before serving brightens the whole dish. It enhances the zesty tortellini salad flavor and keeps it from feeling too heavy.Flavor Snapshot
- Course: Main, Side, Salad
- Cuisine: Italian-Inspired, Mediterranean
- Skill Level: Beginner
- Difficulty Level: Easy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
- Main Ingredients: Cheese tortellini, salami, cherry tomatoes, bell peppers, olives, mozzarella pearls
- Best For: Potlucks, summer picnics, weeknight dinners, meal prep
Fuel Facts
- About 360–400 calories per serving
- 14g protein per serving
- Rich in vitamin C, calcium, and iron
- Balanced carbs and healthy fats
- Mediterranean-style ingredients that support heart health
Budget Breakdown
- 1 (20 oz) bag cheese tortellini – $3.98
- 1 cup cherry tomatoes – $1.50
- 1/2 cup sliced black olives – $1.00
- 1 bell pepper – $0.90
- 1/2 cup salami slices – $2.50
- 1 cup mozzarella pearls – $2.00
- Pantry items (olive oil, vinegar, herbs, seasoning) – $1.20
Total Cost: ~$13.08 for 6 servings
Cost Per Serving: ~$2.18
Why You’ll Love This Italian Tortellini Pasta Salad
Bursting with Bold, Zesty Flavors
This Italian tortellini pasta salad is everything I love in a summer dish—bright, savory, and totally crave-worthy. Each forkful brings you juicy cherry tomatoes, tangy pepperoncini, briny olives, and bites of cheese-stuffed tortellini all tossed in a bold Italian vinaigrette. Add in herby salami or turkey pepperoni and fresh basil, and you’ve got a cold pasta salad that’s exploding with authentic Italian flavor. The best part? No boring bites—ever.
Easy to Customize with What You Have
One of the reasons this dish is always in my rotation is how flexible it is. You can mix and match vegetables, swap the protein, or use gluten-free tortellini to suit your dietary needs. Throw in grilled chicken, chickpeas for extra fiber, or artichoke hearts for a little tang. It’s incredibly forgiving and adapts well to pantry staples or fresh produce you have on hand.
Perfect for Make-Ahead Meal Prep
This is my go-to cold tortellini pasta salad for potlucks, cookouts, and meal prep because it tastes even better after a few hours in the fridge. The flavors meld together beautifully, giving each bite that marinated, elevated feel. Make it the night before and you’ll have a next-day lunch that’s full of texture, flavor, and satisfaction—without any last-minute prep.
Balanced, Hearty, and Satisfying
Unlike many pasta salads that leave you feeling hungry a couple of hours later, this one is built to satisfy. It’s got protein from the tortellini and salami, fiber from the veggies, and healthy fats from the olive oil-based dressing. According to the Nutrition Source, combining carbs with protein and fats helps slow digestion and sustain energy levels—so you stay full longer and avoid that afternoon crash.
A Family Favorite That Never Gets Old
My kids love this just as much as the adults do—especially with cheese tortellini as the base. I often pack it in lunchboxes or serve it alongside grilled meats for dinner. Whether we’re headed to a picnic, prepping for a busy week, or just need a fridge-friendly side that everyone enjoys, this salad is always a hit.
Want Another Fresh Spin on Mediterranean Comfort?
You’ve got to try my High-Protein Tzatziki Cucumber Salad—it’s creamy, crunchy, and just as perfect for meal prep as this tortellini pasta salad.
From My Kitchen Notes
This Italian tortellini pasta salad recipe came to life during one of our backyard barbecue weekends. I had a little of everything left in the fridge—some salami, half a bell pepper, a lonely container of cherry tomatoes—and I didn’t want it to go to waste. So I cooked up some cheese tortellini, tossed everything in a simple Italian vinaigrette, and hoped for the best.
Not only was it a hit at our family dinner, but my husband asked me to make it again the next day (and he rarely makes requests unless it’s chocolate!). From that point on, I started experimenting with different combos—artichokes, chickpeas, red onions, roasted red peppers—and each version just got better.
It’s now my go-to for summer gatherings because it holds up incredibly well in a cooler or on a buffet table. And I always double the batch so we can have leftovers for lunch.
Pro tip from my kitchen: after cooking your tortellini, rinse it with cold water to stop the cooking and keep it from getting mushy.
Grocery Game Plan (Ingredients + Notes)
- Cheese Tortellini (20 oz): I prefer refrigerated or frozen over dried for that soft, pillowy texture.
- Salami (½ cup, chopped): Adds salty flavor and protein. You can sub with turkey pepperoni or chickpeas.
- Mozzarella Pearls (1 cup): Creamy and bite-sized—perfect for cold salads.
- Cherry Tomatoes (1 cup): Juicy and colorful. Grape tomatoes work too.
- Bell Pepper (1, diced): I like red or yellow for sweetness and crunch.
- Sliced Black Olives (½ cup): Briny flavor that balances the creamy tortellini.
- Fresh Basil (optional): Adds freshness and a little visual pop.
- Italian Vinaigrette:
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
How to Make This Italian Tortellini Pasta Salad
- Cook the tortellini. Boil according to package instructions, then rinse under cold water to stop cooking.
- Prep the mix-ins. While the pasta cooks, chop the salami, bell pepper, and tomatoes.
- Make the dressing. Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine everything. In a large bowl, mix tortellini, veggies, mozzarella, salami, and olives.
- Toss with dressing. Pour the vinaigrette over the salad and toss to coat.
- Chill and serve. Refrigerate for at least 30 minutes before serving.
Molly’s Tips for Success
- Don’t overcook the tortellini. You want it firm enough to hold its shape in the salad.
- Double the vinaigrette if you’re making this a day ahead—the pasta absorbs some as it sits.
- Use a colorful mix of veggies for a visual pop and added nutrients.
- Add leafy greens like arugula or spinach for extra fiber and volume.
Flavor Twists
Veggie-Packed Tortellini Salad
If you’re looking to boost the fiber and keep things extra colorful, a veggie-loaded Italian tortellini pasta salad is the way to go. Try tossing in crunchy cucumbers, thinly sliced red onions, bell peppers, and marinated artichoke hearts. These additions not only enhance the flavor and texture but also up the volume and nutrient density—making each serving even more satisfying. According to the CDC, increasing your veggie intake is one of the best ways to support long-term health, and this salad makes it deliciously easy.
Chicken Tortellini Salad
For a lighter, high-protein version of this tortellini pasta salad with protein, swap the salami or pepperoni for grilled chicken breast or shredded rotisserie chicken. It’s an excellent option for post-workout meals or weeknight dinners that need to come together fast. The tender chicken pairs beautifully with the rich cheese tortellini and vinaigrette, making it a full, balanced meal you can feel good about.
Greek Tortellini Salad
Give this recipe a Mediterranean flair by turning it into a Greek-style tortellini salad. Replace the classic Italian vinaigrette with a lemon-oregano dressing, and mix in kalamata olives, crumbled feta, diced cucumbers, and cherry tomatoes. You still get that satisfying pasta base, but with a briny, citrusy twist that’s incredibly refreshing on hot days.
Want More Summer-Ready Recipes That Pack in Flavor?
Don’t miss out on my Chicken Avocado Ranch Burritos—they’re protein-packed, perfectly creamy, and ready to roll in under 30 minutes. Great for lunches, road trips, or quick summer dinners!
Leftover Love
- Fridge: Store in an airtight container for up to 4 days.
- Meal Prep: Make ahead and portion into containers for grab-and-go lunches.
- Refresh It: Add a splash of extra dressing or lemon juice before serving leftovers.
Perfect Pairing
- Main Course: Pair with grilled chicken, shrimp skewers, or steak kabobs.
- Side Dish: Goes great with garlic bread, roasted veggies, or a caprese salad.
- Drink Match: Lemon iced tea, white wine spritzers, or sparkling water with citrus.
You’ll Also Love: My Creamy Cajun Chicken Pasta is another easy weeknight dinner full of flavor.
Best Served During
Summer BBQs
This Italian tortellini pasta salad is a must-have for summer barbecues. It’s hearty enough to stand alongside grilled meats like burgers and chicken, and it holds up beautifully under the sun. The bold Italian flavors actually deepen as it sits, making it one of those easy BBQ side dishes that tastes better after chilling. Whether you’re hosting or bringing a dish to share, this one’s always a hit on the picnic table.
Picnic Lunches
Looking for a cold pasta salad with protein that won’t wilt or spoil quickly? This one’s ideal for picnics. Packed in a cooler with a fork and a napkin, it holds up incredibly well and stays fresh for hours. The tortellini keeps its texture, the veggies remain crisp, and the vinaigrette ties everything together without needing refrigeration every second—perfect for breezy park days or beach outings.
Potluck Dinners
Need a dish that’ll earn you recipe requests at your next potluck? Look no further. This crowd-pleasing tortellini salad disappears fast because it checks all the boxes—creamy, tangy, herby, and filling. It travels well, doesn’t require heating, and serves a lot of people without much effort. Plus, it’s allergy-friendly and can be adapted to include or exclude meat or dairy depending on your crowd.
Meal Prep Sundays
This recipe is a lifesaver when it comes to high-protein pasta salad meal prep. It stays flavorful and fresh in the fridge for up to four days, making it perfect to portion out into containers for weekday lunches. It’s got carbs, protein, fiber, and healthy fats all in one bowl—everything you need for a balanced, no-fuss lunch. According to Harvard Health, balanced meals like this support better energy and satiety throughout your day.
Love Make-Ahead Meals That Actually Taste Better?
Then you’ll want to check out my Tzatziki Chicken Pizza—it’s Mediterranean-inspired, packed with protein, and great hot or cold. Perfect for lunchboxes, dinner nights, or sharing with friends.
Kitchen Talk (FAQs)
Can I make tortellini pasta salad ahead of time?
Absolutely! In fact, Italian tortellini pasta salad is one of those magical dishes that tastes even better after a few hours in the fridge. The tortellini soaks up the vinaigrette, the flavors meld together, and everything becomes ultra flavorful. Just give it a quick toss and add a splash of extra dressing before serving to freshen it up.
Is Italian pasta salad healthy?
It can be! This version includes colorful, nutrient-rich vegetables, heart-healthy olive oil, and protein from cheese and salami. The Harvard Nutrition Source emphasizes the benefits of building meals with minimally processed ingredients, healthy fats, and plant-forward choices—just like this one.
What’s the best dressing for tortellini salad?
A classic Italian vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, and dried herbs is the ideal match. It complements the cheesy tortellini, crisp vegetables, and salty meats without overpowering any of the ingredients.
Can I use frozen tortellini?
Yes! Frozen tortellini works wonderfully. Just cook it according to package instructions, then rinse it in cold water to stop the cooking process and keep the pasta from becoming mushy.
What type of cheese tortellini should I use?
I love using refrigerated cheese tortellini for the best bite and texture—it holds up well in salads and soaks in flavor beautifully. Frozen is a great option too, but dried shelf-stable tortellini may be slightly firmer and require more dressing to soften after chilling.
Can I make this pasta salad vegetarian?
Of course! Just skip the salami and toss in a handful of roasted chickpeas, marinated artichokes, or diced avocado. These swaps add a nice boost of plant-based protein while keeping the salad hearty and satisfying.
How long can pasta salad sit out at a party?
According to FDA guidelines, any salad that includes meat or dairy (like this one) should not sit out longer than 2 hours—or 1 hour if the weather is above 90°F. If you’re serving it outdoors, keep it in a shaded cooler or on ice to stay safe and fresh.
Is cold tortellini salad good for meal prep?
Yes—this is one of my go-to make-ahead pasta salad recipes for the week! It stores incredibly well in the fridge for up to 4 days and actually develops even more flavor with time. I portion it out in meal prep containers and just add a bit of fresh arugula or spinach before serving to keep things crisp.
What proteins pair well with tortellini pasta salad?
This salad is quite balanced already thanks to the cheese in the tortellini and the optional salami, but if you want a bigger protein hit, grilled chicken, Italian tuna, or even hard-boiled eggs are great additions. For a lighter option, try tossing in some white beans or lentils.
Can I use gluten-free tortellini?
Yes, gluten-free tortellini is now widely available and works just fine in this recipe! Just make sure to follow cooking directions closely as they can be a bit more delicate than traditional wheat-based pasta. You can also use gluten-free dressing ingredients to keep the whole dish celiac-friendly.
How do I prevent soggy pasta salad?
The key is to cool the tortellini completely after cooking before adding the dressing. Also, use firm, fresh veggies and only add leafy greens (if using) right before serving. This helps keep everything crisp and fresh instead of soggy and limp.
Want More Ideas for Easy, High-Protein Pasta Salads?
Be sure to check out my Creamy Honey Pepper Chicken Mac and Cheese Delight—it’s indulgent, loaded with protein, and brings just the right balance of comfort and flavor. Perfect for potlucks, dinner nights, or meal prep wins!
Final Bite
This Italian tortellini pasta salad is the kind of recipe I come back to time and time again—especially during warm months when I want something no-fuss, flavorful, and shareable. It’s endlessly adaptable, satisfyingly filling, and one of the most requested dishes at my family get-togethers.
Whether I’m packing it in lunchboxes, serving it at a summer BBQ, or sneaking a bowl straight from the fridge, it never disappoints. Give it a try and don’t be surprised if it becomes your new go-to side or main for any sunny day.
“Bold flavors, cheesy tortellini, and garden-fresh veggies—this salad is sunshine in a bowl!” – Molly
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Packed with cheese-filled pasta, crisp veggies, salami, and a tangy vinaigrette, this Mediterranean-style salad is perfect for make-ahead lunches, cookouts, or meal prep!
